Company Description
Raffles Seychelles, part of the esteemed Raffles Hotels & Resorts, boasts 20 ultra-luxury properties worldwide, some featuring exclusive branded residences. In 2023-24, four new Raffles hotels will be unveiled. The brand, named after Sir Stamford Raffles, exudes elegant British charm while catering to the modern lifestyles of well-travelled guests. With warm, personalized service and iconic Raffles Butlers, we offer an atmosphere of generosity.
Our hotels are not just accommodations; they are art museums, culinary hubs with renowned chefs, and pioneers in next-gen wellness experiences. We prioritize cultural and natural heritage preservation, employing experts within our properties. At Raffles, guests transform into friends and eventually become family. It's a place to celebrate, explore, exchange ideas, and discover a new dimension of luxury that resonates with emotions as gracefully as the Raffles name itself.
Job Description
To maintain high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Hotel.
KEY ROLES & RESPONSIBILITIES
General Knowledge
Thorough knowledge of the establishment’s facilities and personnel involved
Good knowledge of food service techniques and menu contents
Aware of the hotel’s fire and safety and emergency procedures
Communications
Contributes and works as a team in the general operations of the kitchens, assisting colleagues when required
Maintains a professional and friendly attitude towards guests during contact
Grooming
Ensure a clean, professional appearance according to hotel’s grooming standards
Carrying of thermometer as part of the uniform when on duty
Report to duty in complete clean uniform and on time, as set forth by hotel’s standards
Hygiene and Food Safety Management
Acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them
Practice the hygiene and sanitation procedures set by the hotel when handling food
Ensure proper use and cleaning of equipment to prolong use and prevent damage
Cost Control
Practice economy where food, paper supplies, electricity and water are concerned
Maintain strict control on food portioning and wastage, ensuring gross food profitability
Others
Ensure food quality and standards are maintained at all times when preparing for restaurant and banquet functions
Keep all refrigerators, freezers and general work areas clean and tidy
Perform all duties assigned by superiors in the most productive way
Assist in food stock taking as required
Adhere to all rules and regulations set by the management
Ensures that mise-en-place is completed prior to service
Assist the Executive Chef as required
PERSONAL ATTRIBUTES
Physically fit
Oral and written fluency in English
Knowledge of other languages and Basic understanding of local language preferred
Committed and flexible, with a positive attitude and high energy level
Motivator & self-starter; displays initiative & creativity
Team player
Ability to adapt to different working locations and willing to work long hours
Qualifications
Good Culinary Knowledge
Culinary Related Certificates
Apprenticeship or any other culinary certificate/diploma an advantage
Minimum of 1-3 tears experience in the culinary field depending on position
